Makes 11/2 lb (700g)
1 lb (450g) granulated sugar
1/4 pint (150ml) water
1 teaspoon vanilla essence
3 oz (75g) desiccated coconut
1 tablespoon single cream
few drops of pink food colouring
Butter a 7 inch (17.5cm) shallow square baking tin. Put the sugar and water into a saucepan and stir over low heat until the sugar has dissolved. Bring to the boil and boil rapidly, without stirring, until the temperature on a sugar thermometer reaches 240°F (116°C), or soft ball stage. Draw off the heat and allow the bubbles to subside.
Add the vanilla essence, coconut and cream and stir gently until the mixture thickens and is a little cloudy. Pour half the mixture into the prepared tin and spread level. Quickly colour the remaining mixture pink with the food colouring. Pour mixture over the mixture in the tin and spread level. Leave until completely cool and set firm. Then turn out and cut the coconut ice in squares.